Vietnamese chicken salad

Yield: 6 servings

Measure Ingredient
1 Boneless skinless chicken breast
¾ teaspoon Chile paste
1 Garlic clove; minced
1½ tablespoon Sugar
1 tablespoon Rice-wine vinegar
3 tablespoons Freshly-squeezed lime juice
2 tablespoons Vietnamese fish sauce
3 tablespoons Peanut oil
6 cups Shredded savoy cabbage -; (12 oz)
½ cup Mint leaves; julienned
½ cup Cilantro leaves; julienned
Extra cilantro leaves; for garnish
1 small Red onion; thinly sliced
Lengthwise
1 small Fresh red or green hot chile pepper
½ Seedless cucumber; julienned
2 larges Carrots; peeled, julienned
1 Red bell pepper; julienned
⅓ cup Roughly chopped roasted peanuts

Add the chicken to simmering water, and poach until the meat is firm and the juices run clear when pierced with a two-pronged fork, 10 to 12 minutes. Remove the chicken from the water, and thinly slice it lengthwise.

Set aside.

In a small bowl, whisk together the chile paste, garlic, sugar, rice-wine vinegar, lime juice, fish sauce, and peanut oil until well combined. Set aside.

In a medium bowl, toss together the cabbage, mint, and cilantro, and place on a large platter. Top the cabbage mixture with the onion, pepper, cucumber, carrots, bell pepper, and chicken. Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.

Serves 6.

Cuisine: "Vietnamese" Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..."

Per serving: 145 Calories (kcal); 7g Total Fat; (45% calories from fat); 10g Protein; 10g Carbohydrate; 23mg Cholesterol; 38mg Sodium Food Exchanges: 0 Grain(Starch); 1½ Lean Meat; 1 Vegetable; 0 Fruit; 1 ½ Fat; 0 Other Carbohydrates Recipe by: Martha Stewart

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